Ingredients with Measurements:
- 1 large bangus (milkfish), cleaned and sliced into serving pieces
- 2 cups coconut milk
- 1 cup water
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 thumb-sized ginger, sliced
- 2 tomatoes, chopped
- 2 green chili peppers, sliced
- 1/2 cup vinegar
- Salt and pepper to taste
- Banana leaves for wrapping
Special equipment needed:
- Large pot or wok
- Banana leaves for wrapping
Step-by-step instructions:
1. In a large pot or wok, sauté onion, garlic, and ginger until fragrant.
2. Add tomatoes and green chili peppers and cook until softened.
3. Pour in coconut milk and water and bring to a boil.
4. Add bangus slices and vinegar. Season with salt and pepper to taste.
5. Simmer for 10-15 minutes or until the fish is cooked through.
6. While the fish is cooking, prepare the banana leaves by wiping them clean and cutting them into rectangles.
7. Place a spoonful of the cooked fish and sauce onto a banana leaf and wrap it tightly.
8. Repeat until all the fish and sauce are used up.
9. Steam the wrapped fish for 10-15 minutes or until the banana leaves are wilted and the fish is heated through.
10. Serve hot with steamed rice.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 25g
Carbohydrates: 10g
Protein: 20g
Substitutions for ingredients:
- You can use other types of fish such as tilapia or salmon.
- If you don't have coconut milk, you can use evaporated milk or cream.
Variations:
- You can add other vegetables such as eggplant or okra.
- You can use different types of vinegar such as cane vinegar or apple cider vinegar.
Tips and tricks:
- Make sure to wrap the fish tightly in the banana leaves to prevent the sauce from leaking out.
- You can also use toothpicks to secure the banana leaves.
- If you don't have banana leaves, you can use aluminum foil.
Storage instructions:
Leftover sinanglay na bangus can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, steam the wrapped fish for 5-10 minutes or until heated through.
Presentation ideas:
Serve the sinanglay na bangus on a platter with the banana leaves still intact for a rustic presentation.
Garnishes:
Garnish with chopped cilantro or parsley for a pop of color and flavor.
Pairings:
This dish pairs well with steamed rice and a side of grilled vegetables.
Suggested side dishes:
Grilled eggplant or okra would be a great side dish for this recipe.
Troubleshooting advice:
If the sauce is too thin, you can thicken it by adding a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) and simmering until thickened.
Food safety advice:
Make sure to clean the fish thoroughly before cooking and to cook it until it is fully cooked through to prevent foodborne illnesses.
Food history:
Sinanglay na bangus is a traditional Filipino dish that originated from the Bicol region in the Philippines.
Flavor profiles:
This dish is rich and creamy with a hint of tanginess from the vinegar.
Serving suggestions:
Serve this dish with steamed rice and a side of grilled vegetables for a complete meal.
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Region: Philippine